Spam Pasta with Tomato and Mustard
Spam pasta (rigatoni) in a simple yet delicious Dijon mustard and tomato sauce with sage makes for a perfect and quick midweek meal.
When I say quick, this simple recipe will go from your kitchen cupboard to your table in a shade over 30 minutes.
Spam Rigatoni
I love Spam... it was not a rarity on our table growing up, and like most "foodies", I got a bit snooty about it as I got older.
But now I embrace the retro wonderful saltiness of it all. I would say that I cook with it regularly, but if I want a bit of nostalgia woven into my experiments, I'll break out a can.
It features in recipes like my throwback Spam fritters recipe, but also in dishes like my Spam fried rice and Spam and egg breakfast sandwich recipes too.
This time out, I have a Spam pasta recipe in a tomato and mustard sauce, a combination that is not as unusual as it sounds and one that is delicious.
This recipe uses Dijon mustard, which brings an earthy, peppery flavour to the recipe, and a beautiful silkiness to the sauce.
It's also an ingredient that works fantastically with Spam!
A little garlic, dried sage and black pepper round out the ingredients for the sauce, which means most of this stuff will probably be kicking around your kitchen already!
And it all cooks in a shade over 30 minutes, making it a perfectly achievable, delicious and fun evening meal.
Frequently Asked Questions
Can I use ham instead of Spam?
If you wish! Naturally, the flavours and textures will change, but the flavours in this recipe work just as well with ham, and the timings and techniques are identical.
Can I use a different type of mustard?
Yes, if you wish. Dijon has a beautifully earthy flavour and a creamy texture that works exceptionally well in this recipe.
If you want a little more mustard "heat/bite", then replace a little of it with some English mustard.
Can I use fresh sage?
Yes, this recipe works great with fresh sage if you have some to hand. Use 3-4 shredded sage leaves.
This recipe is designed to be a store-cupboard recipe, hence my use of dried thyme.
Can I use different types of pasta?
Yes, this pasta sauce is pretty versatile.
It's superb with both conchiglie and orecchiette, as well as broader long pasta like pappardelle and tagliatelle.
Serving Suggestions
A simple pasta recipe deserves a simple but tasty side... And this Spam pasta recipe is no different.
My usual go-to would be some slices of garlic baguette.
However, as I have mentioned before, I am fond of batch-making this soft potato focaccia and keeping it in the freezer for this very job. It's superb when reheated in an air fryer.
Equipment Used
I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- 20cm or 8" saucepan.
- Colander.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, measuring cups and spoons.
Spam Pasta Recipe with Tomato and Mustard
Ingredients
- 200 g Tin of Spam 7oz
- 1 Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 1 tablespoon Olive Oil
- 200 g Tin of Tomatoes 7oz
- 1-2 tablespoon Dijon Mustard
- ½-¾ teaspoon Dried Sage
- ¼ teaspoon Black Pepper
- 200 g Dried Pasta 7oz
- Salt (for boiling the pasta)
Instructions
- Remove the Spam from the tin and cut it into 1cm (just under ½") cubes.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and finely dice them.
- Heat a 28cm or 11" frying pan over a medium-high heat and add the Spam and cook it for 4-5 minutes, or until it starts to become golden at the edges.
- Reduce the heat to medium, add the garlic and shallots and cook for 2 minutes, stirring regularly to ensure that the garlic and shallots don't burn.
- Add the tomatoes, mustard, sage and black pepper, stir to combine and then reduce the heat to low whilst you cook the pasta.
- Bring a 20cm (8") pan of well-salted water to a boil and then cook the pasta until it is al dente.
- Add the drained pasta to the sauce, along with as much of the pasta cooking water as required to form an almost "creamy" sauce.Serve immediately.
